Savory vegetable stew - perfect for a dinner that’s ready in just 20 minutes.
cups frozen stir-fry bell peppers and onions (from 1-pound bag)
can (14 1/2-ounces) diced tomatoes with mild green chilies
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Stir-fry vegetables in skillet about 3 minutes or until crisp-tender. Stir in tomatoes, undrained, and thyme. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until heated through.
Spread soft chèvre (goat) cheese with herbs over bottom halves of 4 crusty Italian or French rolls, fill with vegetable mixture and add tops of rolls.
Add any cooked pasta or rice with the vegetables; stir-fry about 5 minutes or until vegetables are crisp-tender and pasta or rice is heated through. Continue as directed.
Add 1 pound uncooked peeled deveined medium shrimp (thawed if frozen) with the tomatoes. Continue as directed, cooking until shrimp are pink and firm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.